Cooking with David Maciel
Sponsored by Ray’s Food Place, Furber Plaza
December is always a festive time of the year for me in the kitchen. Christmas & New Years dinners I pull out all the stops to celebrate.
This sweet potato & cranberry dish will pair well with beef ham, turkey & also pleases a vegetarian. It’s a great side dish if you are invited to a potluck party. Trust me, you won’t be bringing leftovers home.
Ingredients
• 4 large, sweet potatoes
• 2 cups fresh or frozen cranberries
• ½ cup packed brown sugar
• 2 tablespoons butter, melted
• ½ cup orange juice
Topping:
• ½ cup chopped walnuts
• ¼ cup packed brown sugar
• ½ teaspoon ground cinnamon
• 3 tablespoons cold butter
Directions:
Place sweet potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 20-30 minutes. Drain. When cool enough to handle, peel potatoes and cut into 1/4-in. slices.
- Place half in a greased 2-1/2-qt. baking dish. Top with half of the cranberries, brown sugar and butter. Repeat layers. Pour orange juice over top. Cover and bake at 350° for 30 minutes.
- In a small bowl, combine the walnuts, brown sugar and cinnamon; cut in butter. Sprinkle over sweet potato mixture. Bake, uncovered, until topping is golden brown, about 10 minutes longer.
Bon appétit
